Banana Coconut Cream Pie Ice Cream

I’m going to be honest here.


It takes all my will power to not eat ice cream every night. Well, all my will power and the fact that it takes 30 hours for my ice cream maker to freeze.

So, on those unfortunate nights when I’m forced to go without ice cream… I either have to suck it up and make a Chocolate Chip Cookie for Oneor make a batch of banana ice cream. As you can probably guess, I usually go with the second option.


I always like to try new things. Whether it be a donut from the new shop down the street, a workout routine, or even a type of candy. So it’s not a big surprise that a few days ago I decided to think way out of the box with a new recipe for ice cream. Banana Coconut Cream Pie Ice Cream. And let me just say, stepping outside of my comfort zone (when it came to ice cream, at least), was the best idea I ever had.


This ice cream is made with two key ingredients: frozen banana and full fat coconut milk. The banana gives it a texture creamy enough to rival any full-fat ice cream. And the coconut milk adds a rich flavor, very similar to… Coconut Cream Pie!

Basically, this ice cream’s like a pie and ice cream in one. It’s so decadent you’d never believe it’s healthy if you didn’t already know the recipe. Plus, it’s all natural and so guilt-free you could reward yourself with more ice cream for eating it.


Double the ice cream? Yes please!

Banana Coconut Cream Pie Ice Cream

  • 1 banana
  • 2 tbs full fat coconut milk (see directions for details)
  • 1 tbs reduced fat unsweetened coconut flakes
  • stevia to taste

Place a can of full fat coconut milk in the fridge for at least 8 hours, or overnight. Once removed, the coconut milk should have seperated, so the white fluffy coconut cream’s on top and underneath is the watery coconut milk. Cut up banana into a small container. Place in freezer for four hours, or until frozen. In a small blender or magic bullet, blend the frozen banana until smooth. Add coconut cream and half the coconut flakes, then blend for 20 seconds, or until combined. Add stevia to taste. Scoop into a bowl or dish of choice and sprinkle with remaining coconut flakes. Serve immediately for a more soft-serve like serving, or freeze for another 20-30 minutes for a more ice-cream like consistency. Enjoy!

Nutrition Information (from

Calories: 153

Fat: 6g

Carbs: 25g

Protein: 1g

(Yields 1 serving)

Nutrition information does not include coffee creamer and calculated with a medium, 6” banana.

5 thoughts on “Banana Coconut Cream Pie Ice Cream

  1. Pingback: Decadent Dark Chocolate Covered Strawberries | skinnysweettreats

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